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Mac and Cheese Casserole

This easy Mac and Cheese Casserole is made with elbow macaroni, a mix of cheeses, buttery cracker crumbs, and crispy bacon for the ultimate creamy and cheesy experience. I love making this for my family because I can have it ready in about an hour, and it’s the kind of comforting meal we all look forward to.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 8 servings
Calories: 496 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 pound elbows macaroni cooked per box directions, aim for al dente
  • 1 tablespoon olive oil
Cheese Sauce:
  • 4 tablespoons butter unsalted
  • 1/4 cup all-purpose flour
  • 3 cups milk
  • 1 cup heavy whipping cream or light cream
  • 1 can of 14 oz. evaporated milk
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground thyme optional
  • 1 teaspoon paprika optional
  • 1 teaspoon mustard powder
  • 1/4 teaspoon red pepper flakes optional
  • 1/2 cup sour cream
  • 4 oz. cream cheese cubed and at room temperature
  • 3 cups cheddar cheese freshly grated or buy pre-shredded
  • 1 cup mozzarella cheese freshly grated or buy pre-shredded
Buttery Cracker Topping:
  • 1 1/2 cups cracker crumbs I used Ritz crackers
  • 6 tablespoons unsalted butter melted
Other Toppings:
  • 1 cup mozzarella cheese shredded
  • 1 cup cheddar cheese shredded
  • 10 bacon slices cooked

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F.
  2. Lightly grease a 9x13 baking dish with butter or with non-stick cooking spray. Set aside.
  3. Cook pasta according to the box directions, aiming for al dente. Drain, mix with olive oil, and set aside.
Cheese Sauce:
    Cup of Yum
  1. Place a large saucepan over medium heat, and once it's hot, add the butter. Stir and melt the butter, being careful not to burn it.
  2. Add the flour and whisk until thoroughly combined with the melted butter.
  3. While still whisking, gradually add the milk, stirring to combine. Take your time, and don't rush through this step.
  4. In a small bowl, whisk cream and cornstarch until fully combined and the cornstarch is fully dissolved. Add the mixture to the pan and stir to combine.
  5. Add the evaporated milk and stir to combine. Add onion powder, garlic powder, ground thyme, paprika, mustard, red pepper flakes, and salt.
  6. Stir over medium heat, bring the mixture to a boil, and let it simmer for about 2 minutes.
  7. Stir in sour cream and cream cheese until thoroughly combined. If the sauce is too thick, add more milk or some chicken broth. Taste and adjust for salt and pepper.
  8. Reduce heat to low and add 3 cups of cheddar cheese and 1 cup of freshly grated or pre-shredded mozzarella cheese. Stir to combine until the cheese is fully melted.
  9. Remove the pan from heat and add the cooked elbows macaroni. Stir to combine.
  10. Transfer the mixture to the prepared casserole dish.
Buttery Cracker Topping:
  1. In a medium bowl combine cracker crumbs with melted butter and stir using a fork until fully combined.
Other Toppings:
  1. Level the top with a spatula and sprinkle 1 cup of mozzarella cheese and 1 cup of cheddar cheese evenly over the surface of the casserole.
  2. Sprinkle the Buttery Cracker Topping evenly over the surface and top with chopped cooked bacon, if using.
Bake:
  1. Bake the casserole uncovered in the preheated oven for 25-30 minutes until the top is golden brown and bubbly.
  2. Remove from oven and let it rest for 15 minutes before serving.
  3. Serve topped with extra bacon and, if desired, chopped parsley.

Notes

  • I always say better cheese makes a better casserole, and for me, that starts with high quality cheddar. I’ve tried different combinations over the years, but cheddar and mozzarella are so far my favorite for this recipe, with a little cream cheese for that extra creamy texture. Sometimes I throw in Colby or even a bit of parmesan, especially when I’m playing around with flavor. I stick with mild cheddar when I’m making it for my kids since it’s more mellow, but when I’m cooking for friends or serving it at a dinner party, I go with sharp cheddar because it gives the dish a deeper, more grown-up flavor.
  • I always cook the pasta just until al dente since it keeps cooking in the oven. If it’s too soft going in, it can turn mushy after baking.
  • If the casserole is still too runny after resting, I mix up a quick cornstarch slurry and stir it in. Then I let it sit for another five minutes to thicken.
  • When I add milk to the flour, I go slow and stir constantly. That keeps the sauce smooth without any clumps.
  • I bake the casserole uncovered so the top gets nice and golden. If it starts to brown too much, I loosely cover it with foil near the end.
  • I don’t rinse the pasta after cooking. That little bit of starch helps the sauce cling and makes it even creamier.

Nutrition Information

Calories 496kcal (25%) Carbohydrates 21g (7%) Protein 32g (64%) Fat 31g (48%) Saturated Fat 11g (55%) Cholesterol 55mg (18%) Sodium 1094mg (46%) Potassium 344mg (10%) Fiber 1g (4%) Sugar 7g (14%) Vitamin A 945IU (19%) Vitamin C 0.2mg (0%) Calcium 681mg (68%) Iron 1.5mg (8%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 496

% Daily Value*

Calories 496kcal 25%
Carbohydrates 21g 7%
Protein 32g 64%
Fat 31g 48%
Saturated Fat 11g 55%
Cholesterol 55mg 18%
Sodium 1094mg 46%
Potassium 344mg 7%
Fiber 1g 4%
Sugar 7g 14%
Vitamin A 945IU 19%
Vitamin C 0.2mg 0%
Calcium 681mg 68%
Iron 1.5mg 8%

* Percent Daily Values are based on a 2,000 calorie diet.